Updated: Dec 16, 2019
I'm a Montrealer. No matter how far from home I may be, it's ingrained that being a good Montrealer means loving good food. We pride ourselves on our Cuisine, our bagels and our café culture. I. Love. Food. And I love cooking, which is lucky, because if, like me, you have some dietary restrictions (Yay PCOS... *slow clap*) - it can be hard to eat out without causing a restaurant chef to re-evaluate his life choices because you need to exclude half of the ingredients in any given dish.
In my case, it's important to keep a low-carb, anti-inflammatory diet to manage my insulin levels.
Lucky for me, I was referred to Dr. Lachlan Crawford, who painstakingly outlined an anti-inflammatory, insulin friendly diet, specifically for my needs. She recommended this cookbook to help me get started. Such a drastic change in diet took some getting used to. For about two months I roamed the house like a crazed lunatic, fantasizing about nothing but short-bread. It passed. Mostly. (So help me, I will find an actual breakfast place that does good sugar-tard pancakes!)
Sometimes the best option find food that is both delicious and good for you - is to make it at home. These days I'm always on the look out for new recipes that actually taste decent without sacrificing health to find good flavour.
So now I cook. A lot. And as my blog develops, I'll probably be including some more food pics, maybe a recipe or two. Cause you know, food is life.
I've included my recipe for my fav super simple green soup below.
This soup is so simple. I try to keep it as organic as possible, keeping the dirty dozen in mind.
- 2 heads of broccoli
- Giant bag of spinach (I'm not one for specifics)
- Kale (one super-market pack - take stems off)
- 1 onion (diet permitting - onion can spike sugar levels for some)
- 8 cups of water
- Vegetable or beef stock, depending on preference
- Big pinch of pink Himalayan salt to taste (I just like it better)
- Big pinch of turmeric
- As much freshly ground black pepper as you can handle
- a bit of avocado oil
- a hand blender
- big pinch of ground cumin
Start by sautéing the onion in a splash of avocado oil until the onions become translucent, add in a big pinch of cumin.
Once the onions are coated, add your stock and water, bring to a boil.
Once the broccoli is cooked, add the kale, let simmer for 5 minutes.
Add the turmeric, spinach and salt to taste.
Cover and let stand for abut 5 minutes, until spinach becomes soft.
With a hand blender, blitz the heck out of it.
Pepper to taste, even squeeze a bit of lemon on that bad boy, if that's what you're into.
You can add any toppings you like. I'm partial to crushed walnuts or pumpkin seed.